Crispy Baked Greek Potato Wedges with Whipped Feta
Crispy on the outside, soft and pillowy on the inside potato wedges flavored with garlic, lemon and oregano. Served with a thick, creamy, smooth whipped dip loaded with salty, funky feta, rich cream cheese, herbaceous parsley and dill, and a touch of tart lemon.
Optional for serving/garnishing: micro greens, olives, cherry tomatoes
Parboil Potatoes: Place potatoes, vinegar and 2 tablespoons of salt in a large saucepot. Add enough cold water to cover potatoes by 1’’. Bring to a boil over high heat and immediately reduce to a simmer. Cook until the potato exteriors are tender, about 5-7 minutes.
Meanwhile, preheat the oven to 475 degrees F. Line a large rimmed baking sheet with aluminum foil for easy clean up. If using more than one baking sheet, adjust oven racks to upper and lower 1/3rd position. If using one sheet, adjust oven rack to middle position. In a small bowl whisk together the oil, lemon juice, zest, garlic and oregano.
Bake the Potatoes: Drain the potatoes, pat dry and transfer them to a large bowl or zip-closure bag. Add the cornstarch and use your hands to gently toss the potatoes to coat. Pour the oil mixture over the potatoes and toss again to coat.
Transfer the potatoes to the prepared baking sheet, cut side down, and spread out evenly in a single layer, being sure not to overlap. (Use an additional baking sheet if necessary). Season the potatoes generously with salt and pepper.
Roast the potatoes in the oven until the bottoms of the potatoes are golden brown, turning pan(s) halfway through cooking, about 12-15 minutes.
Remove from the oven and use a spatula to flip the potatoes over. (If using two pans, rotate the pans from top to bottom rack.) Continue to roast potatoes until crisp and golden all over, turning pans again halfway through, an additional 15 minutes.
While the potatoes are baking, make the whipped feta: Place the feta in the bowl of a food processor and pulse until small crumbles remain. Add in the cream cheese and puree until combined, stopping to scrape down the sides as necessary, about 2 minutes. Add in the parsley, dill, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper. Process until smooth. With the motor running, slowly add in 3 tablespoons of oil. Process until creamy. Taste and adjust for seasoning with salt and pepper. Transfer to a bowl. Sprinkle with additional herbs and drizzle with more oil if desired.
To serve: Remove potatoes from oven and serve immediately with whipped feta dip.
1. For potatoes with a crispier exterior, and a less creamy interior, substitute russet potatoes for the Yukon gold potatoes. 2. Parboiling the potatoes first not only cuts the baking time down, but it also gives the potatoes a super soft, melt in your mouth interior. This method doesn’t take that much longer than simply baking them, and the end result is worth the teeny-tiny bit of effort it takes to boil water! 3. Since the dip is entirely based on feta and herbs, make sure you use a good quality feta cheese (none of that pre-crumbled stuff) and fresh herbs! 4. For a thinner whipped feta dip, slowly add in more oil with the processor running, 1 tablespoon at a time, until desired consistency is achieved.